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Penne with Fresh Tomato Sauce and Pancetta
The pancetta can make this sauce a bit salty, so add salt lightly. This sauce is hearty enough to stand up to some grated pecorino cheese. serves 4.
3 tablespoons extra-virgin olive oil
4 ounces pancetta, finely chopped
1 medium onion, minced
2 pounds ripe tomatoes, cored, peeled, seeded, and cut into ½-inch dice
2 tablespoons fresh basil leaves, coarsely chopped
1 pound penne or other short, tubular pasta
½ cup grated pecorino cheese
1. Heat 2 tablespoons oil, the pancetta, and the onion in a medium sauté pan over medium heat until the onion is softened and the pancetta is crisp, 8 to 10 minutes. Stir in the tomatoes; simmer until somewhat thickened, about 20 minutes. Stir in the basil and salt to taste.
2. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and the pasta. Cook until al dente. Reserve ¼ cup of the cooking water; drain the pasta and transfer it back to the cooking pot. Mix in the reserved cooking water, sauce, remaining tablespoon of oil, and cheese. Divide among 4 pasta bowls and serve immediately.
Pasta Salad with Vinaigrette
serves 6 to 8
broccoli and olives are used in this basic pasta salad. If you prefer, increase the hot red pepper flakes or replace them with a few grindings of black pepper.
3 pounds broccoli (about 2 small bunches), florets cut into bite-size pieces
½ teaspoon grated lemon zest
¼ cup lemon juice
1 medium garlic clove, minced
½ teaspoon hot red pepper flakes
½ cup extra-virgin olive oil
1 pound short, bite-size pasta, such as fusilli, farfalle, or orecchiette
20 large black olives, such as Kalamata or other brine-cured variety, pitted and chopped
15 large fresh basil leaves, shredded
1. Bring 4 quarts of water to a boil in a large pot. Cook the broccoli until crisp-tender, about 2 minutes. Remove with a slotted spoon and set aside to cool for 20 minutes. Don't drain the water.
2. Whisk the lemon zest and juice, ¾ teaspoon salt, garlic, and red pepper flakes in a large bowl; whisk in the oil in a slow, steady stream until smooth.
3. Add 1 tablespoon salt and the pasta to the boiling water. Cook until the pasta is al dente and drain. Whisk the dressing again to blend; add the hot pasta, cooled broccoli, olives, and basil; toss to mix thoroughly. Cool to room temperature, adjust the seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)
Stir-Fried Chinese Noodles with Pork, Bok Choy, Mushrooms, and Sprouts
Bok choy stalks take much longer to soften than the tender greens, so separate them while slicing the bok choy (see illustrations 1-3) and add each part to the pan at the appropriate time. The dried mushrooms will need to soak for about 20 minutes, so plan accordingly. serves 4.
¾ pound pork tenderloin, trimmed of fat and shredded
1 tablespoon plus 2 teaspoons soy sauce
2 tablespoons plus 1 teaspoon dry sherry
12 ounces dried Chinese wheat or fresh egg noodles (the width of spaghetti)
1 tablespoon salt
1 teaspoon Asian sesame oil
3 tablespoons light soy sauce
½ cup chicken stock or low-sodium canned broth
½ teaspoon sugar
¼ teaspoon hot red pepper flakes
2 tablespoons very finely minced garlic
2 tablespoons peanut or vegetable oil
1 pound bok choy, stalks and greens separated and sliced thin
5 dried Chinese black mushrooms or dried shiitake mushrooms, rehydrated in 2 cups hot water until softened, strained, and finely chopped
2 cups mung bean sprouts
2 tablespoons minced scallions, white parts only
1 tablespoon minced fresh gingerroot (see illustrations 1-3, page 43)
1. Toss the pork with 1 tablespoon soy sauce and tablespoon sherry in a medium bowl; set aside and toss once or twice as you work on the rest of the recipe.
2. Bring 4 quarts of water to a boil in a large pot. Add the noodles and salt and boil until just tender, 3 to 4 minutes for fresh noodles and 7 to 9 minutes for dried. Drain thoroughly and toss with ½ teaspoon sesame oil.
3. Combine the remaining 2 teaspoons soy sauce,
remaining 4 teaspoons sherry, remaining ½ teaspoon sesame oil, the light soy sauce, stock, sugar, red pepper flakes, and 1 tablespoon garlic in a small bowl; set aside.
4. Heat a 12- or 14-inch nonstick skillet over high heat for 3 to 4 minutes. (The pan should be so hot you can hold an outstretched hand 1 inch over the pan for only 3 seconds; see illustration, page 388.) Add 1 tablespoon oil and swirl the oil so that it evenly coats the bottom of the pan. Heat the oil until it just starts to shimmer and smoke.
5. Drain the pork and add to the pan. Stir-fry until seared, about 2 minutes. Scrape the cooked pork and all the liquid into a clean bowl. Cover and keep warm.
6. Let the pan come back up to temperature, 1 to 2 minutes. When hot, drizzle in 2 teaspoons oil. When the oil just starts to smoke, add the bok choy stalks. Stir-fry until just tender-crisp, 1 to 2 minutes. Add the bok choy greens, mushrooms, and bean sprouts and stir-fry an additional 30 seconds.
7. Clear the center of the pan and add the scallions, remaining tablespoon garlic, and ginger. Drizzle with 1 teaspoon oil. Mash into the pan with the back of a spatula. Cook until fragrant but not colored, about 10 seconds. Remove the pan from the heat and stir the scallions, garlic, and ginger into the vegetables for 20 seconds.
8. Return the pan to the heat and add the cooked pork and noodles. Stir in the sauce and stir-fry until the ingredients are well coated with sauce and sizzling hot, about 1 minute. Serve immediately.